Just like Mom used to make, but better. Add parsnips and whatever vegetables you have in the fridge like green beans, turnips, fresh tomatoes. This stew almost tastes creamy it’s so good, plus satisfyingly filling.
Ingredients
- 2 tbsp. avocado or vegetable oil
- 1-2 lbs. stewing beef, cut into 1 inch cubes
- 1/4-1/2 cup flour (to coat meat)
- 1/2 tsp. garlic powder
- 1 teaspoon salt
- 1/2 tsp black pepper
- 1 cup chopped onion
- 2 fresh garlic cloves, finely minced
- 2 cups beef broth
- 28 oz. can crushed tomatoes (Pastene Kitchen Ready, my favorite!)
- 1 tsp. oregano
- 1 tsp. thyme
- 2-3 peeled carrots, cut in large chunks
- 3 fresh peeled parsnips, cut in chunks
- 2-3 peeled potatoes, cut in chunks
- 1 cup frozen peas
- 6-8 mushrooms, quartered Optional
Instructions
- Mix flour, salt, garlic powder, and pepper in a bowl. Add meat and toss until well coated.
- In large Dutch Oven or soup pot, preheat oil over medium heat.
- Add meat; sear/brown well.
- Add onion and garlic to pan; sauté until transparent.
- Add beef broth, crushed chunky tomatoes, chunked vegetables, and spices.
- Stir as stew begins to bubble.
- Cover, reduce heat to low, and simmer 45-60 minutes, until vegetables are tender.
- Add frozen peas and mushrooms.
- Simmer another 10 minutes.
- Remove from heat and serve hot.
Serve with a nice hunk of fresh sourdough bread and enjoy eating!
